CABBAGE ROLLS

Makes: 5 servings

Large head cabbage
1 lb pork or beef
½ cup uncooked rice
1 onion, chopped
2 medium-sized tomatoes, peeled and chopped
2 tsp pepper
½ cup parsley, chopped
1 cup butter
3 cups hot or stock water
1 ½ tbsp flour
2 to 3 eggs
juice of 1 lemon

1. Place cabbage head in boiling water and boil for 8 minutes. Separate leaves.
2. Combine meat, rice, onion, tomatoes, salt, pepper, parsley and ½ cup butter.
3. Place about 2 tbsp of filling in cup part of each cabbage leaf. Loosely fold over sides of each leaf, roll up.
4. Pack cabbage rolls tightly into a casserole. Pour in water, or stock and remaining butter.
5. Bake, covered, in moderate oven for about 1 ½ hour, or cook over a low heat for about 1 to 1 ½ hour, or until tender.
6. Arrange cabbage rolls in deep serving dish.

Avgolemono Sauce:
1. Mix flour with 1/4 cup cold water.
2. Add to pan juices, stirring. Simmer for 5 minutes.
3. Beat eggs with 2 tbsp water.
4. Add gradually hot sauce and lemon juice.
5. Stir sauce in top of double boiler until it has slightly thickened.
6. Keep heat very low and remove immediately when thickening starts.
7. Pour over cabbage rolls.
8. Serve hot.